What’s a barbecue without steak? Answer: Not much of a barbecue.
Beef is a great-tasting, high-quality protein package, with 10 essential nutrients for optimal health. Plus, the addition of bell peppers, mushrooms, and zucchini give this backyard favorite a big nutritional boost. So go on and get grilling.
(Editor’s Note: While this recipe is already relatively low in carbs, you may opt to reduce the carb count by swapping out the bell peppers for a lower-carb vegetable.)
Nutrition (per serving)
Calories: 277, Protein: 33 grams, Fat: 13 grams, Carbs: 8 grams
Recipe and photo courtesy from Chef Dave Zino, Executive Chef, National Cattlemen’s Beef Association on behalf of the Beef Checkoff.
Makes 6 servings
- 1 beef top round steak, cut 1 inch thick (about 1½ pounds)
- For the marinade:
- 1/4 cup fresh lime juice
- 1/4 cup prepared mild salsa
- 1 Tbsp olive oil
- 1 Tbsp chopped garlic
- 1 tsp ground cumin
- 1/2 tsp coarse grind black pepper
- For the colorful vegetables:
- 2 Tbsp olive oil
- 1 medium green or red bell pepper, cut into 1/4 inch strips
- 8 oz button mushrooms, sliced 1/4- inch thick
- 2 cups sliced zucchini, 1/4-inch thick
- 3/4 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp coarse grind black pepper
- 1 cup finely chopped tomatoes
- 1/4 cup chopped green onions
How to make it
Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator at least 6 hours, or overnight, turning occasionally.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145°F) doneness, turning once. Do not overcook.
Meanwhile, prepare colorful vegetables: Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat. Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender. Add mushrooms, zucchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender. Add tomato and green onion; cook and stir 1 minute.
Carve steak into thin slices; season with salt, as desired. Serve with colorful vegetables.